Saturday, October 12, 2013

Cheddar cheese and zucchini muffin

Sometimes, I don't like to have sweet stuffs for breakfast. Since I still have some leftover zucchini that I brought back from KL and there are some nice tasty cheddar cheese in the fridge, I have decided to make this zucchini muffin for myself and also the lil' fella. I have read and come across zucchini muffin a lot, but I haven't given it a try myself. The ingredients seems simple and okay for the lil' fella.
 
If you're looking for a soft fluffy savory muffin, this is a MUST-TRY. I was quite surprised of the soft fluffiness. Been baking muffins for the lil' one, and because most of his recipes don't have sugar, so the muffin may turn out to be quite dense. This muffin, too, doesn't consist of any sugar, but it end up so soft and moist. Must be the zucchini and cheese that gives it the moist.
 
 
 
Recipe adapted from here. But I halved the recipe to  make 3 standard size muffin.
 
*50g low protein flour (or superfine flour)
*30g grated cheddar cheese (I used Beqa)
*1/2 tsp baking powder
*a pinch of salt (optional)
*half a zucchini (grated) ...
*1 medium egg
*1/2 tbsp. organic grapeseed oil
*40ml milk
*pepper and other seasoning (optional)

1. Preheat oven to 200deg C.
2. In a large bowl, mix together sifted flour, baking powder, salt, pepper and seasoning.
3. In another bowl, whisk egg, add in milk and oil. Add in courgette. Add all to dry ingredients.
4. Spoon mixture into muffin liners to about 3/4 full (this recipe makes 3 muffin).
5. Bake at 200deg C for about 5min. Then reduce oven temperature to 180deg C and bake for another 25min.
 
The lil' fella gets really excited whenever he sees me baking and the muffin fresh out of the oven.
 
 
 

1 comment:

  1. when I read soft and fluffy, I definitely am keen :)

    ReplyDelete

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